Shirogami Vs Aogami – Key Differences

When looking for Japanese high-carbon steel knives, you’re likely to come across Shirogami and Aogami, the two main types of steel. Both kinds of steel are good for making knives, but there are some important differences between them. Most people call Shirogami “white steel,” while Aogami, which is more valuable, is called “blue paper steel.”

The main difference between Shirogami and Aogami is that Shirogami can be sharpened to a razor’s edge, but it is more brittle and more likely to rust. Aogami, on the other hand, is harder and more resistant to corrosion, but it is harder to sharpen. Blue steel is also different because it has chromium (Cr) and tungsten in it (W).

This article will tell you everything you need to know about how Shirogami and Aogami are different. We’ll also look at the things that both steels have in common, compare their features and qualities, and tell you which one is best for you.

Shirogami (white steel)

Shirogami is a Japanese knife made of high-carbon steel that has the least amount of Sulfur (S) and Phosphorus (P) impurities (P). Carbon (C) (up to 2.7%) and Iron are the main ingredients (Fe).

White paper steel got its name from the white paper that was used to wrap the blade after it was forged. Most chefs think that it is the best steel for making knives because it is the purest form of high carbon steel.

Even though it’s not clear if Shirogami is the best steel, there’s no doubt that it’s very good. When you sharpen the knife, it gets a perfect mirror-like finish, and it keeps its edge very well. If you use a fine whetstone grit to make a nice finish, it will last a long time before it needs to be touched up. When cared for and kept in good shape, a Shirogami knife can often keep its edge for months.

The biggest problem with Shirogami is that it is very fragile and can easily chip or break. Shri-ko knives are pretty sensitive and will rust or corrode in harsh environments. But the natural patina that forms on carbon steel can help keep rust away from the blade.

Shirogami variations

There are different kinds of Shirogami. The amount of carbon in the steel is the main difference between them.

Shirogami #1

Shirogami #1 has about 1.25–1.35% carbon in it (C). It is the hardest type of high-carbon steel, but it is also the most fragile. On the Rockwell scale, it has a score of 61–64 HRC.

This steel is perfect for making razors and other tools that cut finely. Because it’s fragile, it’s not the best choice, especially when you need to cut through hard things like bones or frozen food.

Shirogami #2

Shirogami #2 has a little less carbon than Shirogami #1. It has between 1.05 and 1.15 percent carbon (C) and a hardness of 60 to 63 HRC on the Rockwell scale. Shirogami #2 is not as hard as Shirogami #1, but it is less fragile.

It keeps its sharp edge well and can be sharpened to a razor-like edge. Because of this, most Japanese kitchen knives are made from it. The Japanese Nakiri knife is a great example of a Shirogami #2 steel knives.

Shirogami #3

The softest Shirogami steel is #3, which has only 0.80%–0.90% carbon (C). On the Rockwell scale, it has a score of 58–61 HRC. Shirogami #3 is more flexible because it is softer than the other two types of steel. This steel is less likely to chip or break, which is its main benefit. However, it doesn’t keep its edge as well as the harder steel.

Features of shirogami steel

Some of the most important things about Shirogami steel are:

• The purest high-carbon steel has the fewest impurities.
• It can be made as sharp as a razor.
• Very reactive and will quickly rust and corrode.
• Low toughness makes it brittle and easy to chip.

Aogami (blue steel)

Aogami is a high-carbon tool steel from Japan. It is also called “blue paper steel.” It also has tungsten (W) and chromium (Cr) in addition to phosphorus (P) and sulfur (S) (Cr). Tungsten and chromium are not impurities; they are added to make things last longer and be less likely to rust.

The tungsten in Aogami makes it harder to sharpen, so only professional blacksmiths know how to do it. If you don’t handle it right, the blade could crack or break.

Aogami is also a type of reactive steel that will rust and break down in harsh environments. But the steel doesn’t rust as quickly as Shirogami because it has chromium in it. The extra parts also make sure that the blade stays sharper than the Shirogami for longer.

Aogami variations

Just like Shirogami, there are different kinds of Aogami. Here are the three most common types:

Aogami #1

With 1.2–1.4% carbon, Aogami #1 is a high-carbon steel (C). On the Rockwell scale, it has a score of 64–65 HRC. Shirogami is as hard as Aogami #1, but it is not as fragile. It also keeps its edge very well and stays sharp for a long time. But steel Aogami is not as common as the other two kinds.

Aogami #2

The most popular type of Aogami is #2. It has between 1.0 and 1.2% carbon (C) and a hardness of 6 to 64 HRC on the Rockwell scale. Aogami #2 is better than Aogami #1 because it is easy to sharpen and doesn’t break as easily. It is also the type of Aogami that lasts the longest.

Aogami super (super blue)

Aogami Super, as the name suggests, is the hardest type of Aogami. It is 65–67 HRC on the Rockwell hardness scale and has about 1.45% carbon (C). Vanadium is also in Super Blue, which is not in the other types of Aogami.

The extra part makes it more resistant to wear and tear. It has the sharpest edge, but it is also the hardest to sharpen. Also, Aogami Super has molybdenum in it, which makes it cool in either oil or water when it is heated.

Features of Aogami steel

Some of the most important things about Aogami are:

• High-carbon steel with tungsten, chromium, vanadium, and molybdenum added to it.
• Because there is more tungsten in it, it is hard to sharpen.
• It has chromium in it, which makes it less likely to rust.
• This steel keeps its edges very well.

Shirogami vs. Aogami

To compare Shirogami and Aogami, you have to look at how they are the same and how they are different. Here is a comparison of the two types of steel:

Similarities

1. Both are high carbon steel from Japan: High carbon steel is basically steel that has more than 0.6% carbon in it. Carbon gives steel its hardness, makes it less likely to wear down, and keeps it sharper for longer.
2. Japanese kitchen knives are produced using both of them: Shirogami and Aogami are two of the most common kinds of steel used to make Japanese kitchen knives.
3. Both are appropriate for professional chefs: Both kinds of steel are great for chefs because they have a lot of carbon in them. The main thing that makes knives hard is carbon.
4. The two kinds of steel are both reactive: Shirogami and Aogami are reactive steels, which means that they will rust if they are exposed to things like moisture or salt that are too harsh. Because of this, they need special care to keep them from rusting.

Differences

1. Shirogami is purer than Aogami because it has less contaminants. Shirogami mostly contains sulfur (S) and phosphorus (P) impurities (S).
2. While Augami lacks tungsten and chromium, Aogami does: Aogami includes tungsten (W) and chromium along with phosphorus and sulfur (Cr). To make steel more durable and corrosion-resistant, tungsten and chromium are added.
3. Shirogami is more fragile than Aogami: Shirogami is more fragile. Aogami has extra components that increase its durability and decrease its propensity to shatter or crack.
4. Sharpening Aogami is more challenging due to the additional components in the composition. But as a result, the steel also keeps its edge for a longer period of time.
5. Aogami costs more money: Aogami costs more than Shirogami because of the extra components. Aogami steel is used to make Japanese kitchen knives that cost the most money.
6. Aogami keeps its edge longer: The additional components in Aogami increase the steel’s resistance to wear. Because of this, it maintains its edge longer than Shirogami.
7. Shirogami becomes sharper than Aogami: Shirogami can become sharper than Aogami with the proper sharpening method. The advantage won’t continue as long as Aogami, though.

Side by Side comparison

Shirogami Steel	Aogami Steel
Shirogami is less polluted (phosphorus and sulfur).	Along with other elements like chromium and tungsten, Aogami contains more impurities like phosphorus and sulfur.
Shirogami is capable of being sharpened to a razor edge, but it loses its edge quickly.	Aogami is tougher and keeps its edge for a long time despite not becoming exceedingly sharp.
Shirogami is more vulnerable to rust and corrosion because it lacks chromium.	Aogami contains a little quantity of chromium, lowering the risk of corrosion.
Sharpening shirogami is simpler.	Sharpening aogami is challenging.
When used on tough cartilage, shirogami is more fragile and will chip or break.	The added tungsten gives Aogami its high level of durability.

Which steel should you choose for your kitchen?

It’s crucial to take your demands as a chef into account while deciding between Shirogami and Aogami. Aogami is superior if you want a knife with outstanding edge retention. Shirogami is preferable if you’re seeking for a knife that is simple to sharpen and gets extremely sharp.

In general, professional chefs who want a strong knife that will last longer should choose aogami steel. For home cooks who are willing to sharpen their knives more frequently, shirogami steel is preferable.

There is no generally acknowledged criteria that says one sort of Shirogami or Aogami is superior than the other. In the end, it depends on your preferences as a cook.

FAQs

Final Words

The first step in choosing the right steel for your kitchen knives is to understand how Shirogani and Aogami are different. Shirogami is more fragile and harder to sharpen than Aogami, but it sharpens better. Aogami, on the other hand, costs more and is harder to sharpen, but it keeps its edge better. At the end of the day, the type of steel you choose depends on what you like as a chef.